Makes:
2 portions
Prep Time:
Cooking Time:
20 – 30 minutes
Ingredients:
1 Acorn Squash
2 Organic, grass-fed eggs
1 tablespoon olive oil
1 pinch of salt and pepper
Parsley, hemp seeds and pepitas to garnish
Instructions:
Pre heat the over at 400F.
Cut your acorn squash in half and then slice it in 1/2 inch rings.
Brush it with olive oil and sprinkle salt and pepper.
Make a bed with aluminum foil so to avoid the egg to leak from the bottom.
Add the egg and sprinkle salt and pepper to season.
Roast it for 20 – 30 minutes, until the squash is soft, and the egg is cooked.
Enjoy with a green salad and a good sourdough bread.
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